Crudites with Savory Cheese Dip

Crudites with Savory Cheese Dip

(makes about 24 servings)

Crudites:
4 medium carrots, peeled and cut into sticks
4 medium celery ribs, cut into sticks
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
2 small zucchini, cut into diagonal slices
1 bunch radishes, cleaned, trimmed, and cut in half
1 10-ounce bag cocktail cherry tomatoes, rinsed
1 medium cucumber, cut into sticks or slices
Savory Cheese Dip:
3 cups (678 g) 1% low-fat cottage cheese
3 tablespoons (45 ml) reduced-fat mayonnaise
1 1/2 tablespoons (22.5 ml) fresh lemon juice
6 scallions, white part plus 2 inches (5 cm) green, thinly sliced
2 tablespoons (10 ml) chopped parsley
1/4 teaspoon (1.25 ml) crushed red pepper flakes or to taste
3/4 teaspoon salt (optional)

  1. Prepare the vegetables. Pack like vegetables in self-sealing plastic bags. Add a few ice cubes and seal. Refrigerate until ready to assemble on a large decorative tray, leaving room for the bowl of dip in the center.
  2. For the dip: Place all dip ingredients in a food processor or blender. Process until smooth using on/off pulses and scraping down the bowl once or twice. Transfer dip to a serving bowl; refrigerate until ready to serve.
  3. To serve, place the dip in the center of the vegetables. Serve at once. (If it’s quite hot, place a few ice cubes over the vegetables to keep them cool and crisp.)

Per serving (dip only - 2 tablespoons): 28 calories (30% calories from fat), 4 g protein, 1 g total fat (0.3 g saturated fat), 1 g carbohydrate, trace dietary fiber, 2 mg cholesterol, 130 mg sodium
Diabetic exchanges: 1/2 lean meat

For exchange purposes, count 6 to 8 vegetable pieces as 1 vegetable exchange